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Pasta alla Norcina

From Hand Rolled Pasta on Wednesday, July 29, 2020

Serves 4













Ingredients: 1 lb mild Italian sausage 1 small onion, finely diced 2 cups fresh mushrooms. sliced 2 garlic cloves, peeled and minced 2 tbsp olive oil 1 cup dry white wine 1½ cups heavy cream Red chile flakes, to taste ½ cup toasted walnuts, chopped Freshly grated Parmigiano Reggiano ¼ cup Italian parsley, chopped (optional)

Instructions: In a heavy sauté pan over medium heat, cook sausage until no longer pink. Once the meat begins to brown, add the olive oil, onions and mushrooms and continue to cook until the onions and mushrooms are soft and just beginning to brown, then add the garlic and cook until fragrant. Add white wine, and simmer uncovered until the wine has reduced by half. Add cream and season with salt, red pepper flakes and black pepper to taste. Continue to cook over medium low heat until the sauce has thickened. Keep the sauce warm and cook your pasta of choice until it is al dente. Drain the pasta, reserving 1 cup of pasta water. Add the sauce to the pasta in the pot and toss, adding just a little water if the sauce seems too thick. Divide the pasta into individual bowls, sprinkling each bowl with some walnuts, cheese and parsley.

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